About Chez Antoine

Chez Antoine’s owner is Anthony. He has trained in Italian cuisine and for several years ran a successful Thai inspired restaurant in Trancoso, Brazil. ThaiCOSO restaurant was featured in several reviews including articles in the British Airways in-flight magazine, The Stylist and Architectural Digest. Returning to the UK, and after a short spell as head chef at The Fine Cheese Company in Belgravia, Anthony returned to working in Marketing.

In 2023 he passed the Wine & Spirit Education Trust Level 2 in Wine and followed that with Level 3 in 2024. In January 2025, Anthony spent some months working on a winery in Uruguay to gain a greater understanding of wine making practices and the industry. He realised a return to Marketing was not where his passion lies and he began to use his wine knowledge to run guided tastings for local businesses.

With Chez Antoine, Anthony combines his love for food and wine into a single venture, running tastings and courses at his home and providing outside catering and tasting events in the local area. His kitchen and food handling procedures have received a 5 star rating from Brentwood Council.

A man with sunglasses and a beard, smiling outdoors against a blue sky with clouds.
Assorted cheeses, crackers, cherry tomatoes, green grapes, nuts, and other appetizers on a serving platter.
A long wooden serving board with an assortment of cheese, meats, vegetables, and appetizers. The table is set with wine glasses and napkins.
Steak salad with mixed greens, cherry tomatoes, red chili peppers, chopped garlic, and herbs on a white plate.
Close-up of poke bowl with diced raw fish, avocado, and vegetables, topped with black and white sesame seeds.
A bowl of Asian-style shrimp and noodle soup garnished with red bell pepper strips, chopped green onions, black sesame seeds, and a sprig of basil.
Close-up of a plate of Asian-style noodle salad garnished with coriander and green onions, with another similar dish in the background.
A blender containing ingredients like garlic, chilli and ginger to make a Thai style curry sauce mix.
Plate of sticky ribs with white rice, garnished with lime and coriander, accompanied by salad.
Lobster tail on a bed of mixed greens, shredded carrots, and sliced mango, garnished with microgreens and a lemon wedge.
A serving of lobster tail in ginger sauce garnished with leafy greens.
Chicken satay skewers garnished with green peppers, served with a side of dipping sauce and fresh leafy greens.
A plate of Asian-style food with oven baked tofu topped with black and white sesame seeds, stir-fried mushrooms, lettuce, and a side of dipping sauce.
Fresh red chili peppers, zucchini, yellow tomatoes, ears of corn, and eggplant in a bowl.
Freshly made tortellini and ravioli pasta on a floured surface.
Freshly made tortellini pasta sprinkled with flour on a surface.
Two servings of stuffed pasta with green pesto sauce, topped with pine nuts and parmesan cheese.